Mexican-Spiced Chickpea & Roast Potato Bowl
with Avocado Salad, Corn Chips & Plant-Based Mayo
A Mexican-style bowl is fun and very tasty, so we made a veggie option too because these chickpeas are too good when cooked in an enchilada sauce and Tex-Mex spices. Add in an avocado salsa then dunk in those corn chips to collect a little of everything in one bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
2 clove
garlic
1
tomato
1
cucumber
1
avocado
1 tin
chickpeas
½ packet
enchilada sauce
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 bag
coriander
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
20 g
plant-based butter
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to the tray and roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Cut tomato and cucumber into bite-sized chunks. • Slice avocado in half, scoop out flesh and roughly chop. • Drain and rinse chickpeas.
• In a medium bowl, combine avocado, tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season.
• When the veggies have 5 minutes remaining, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook garlic, Tex-Mex spice blend and chickpeas until fragrant, 1 minute.
• Add enchilada sauce (see ingredients), the water, plant-based butter and brown sugar. Cook, stirring, until slightly thickened, 3-4 minutes.
• Divide potato, Mexican-spiced chickpeas and avocado salad between bowls. • Top with plant-based mayo and tear over coriander. • Serve with corn chips. Enjoy!
